• 1 mango, peeled and stone removed
  • 1 papaya, peeled and seeds removed
  • 1 small avocado (Hass), peeled and stone removed
  • 110g pineapple
  • 1 small handful fresh coriander, chopped
  • Ground black pepper
  • 55g raspberries (reserve 6 for the dressing)
  • 25g Gorgonzola (Dolcelatte), crumbled
  • 55g blueberries
  • 25g walnuts, shelled and roughly chopped

For the dressing:

  • 1 tablespoon of olive oil
  • 225ml fresh orange juice
  • 1 heaped teaspoon grain mustard

Summer salad with mango, papaya and avocado

  1. Cut the mango, papaya, avocado and pineapple into even sized cubes and mix together with the coriander and black pepper.
  2. To make the dressing, simply crush the 6 reserved raspberries then mix together with the dressing ingredients. Stir the dressing into the salad.
  3. Finally, scatter the cheese, raspberries, blueberries and walnuts on top and serve at once.